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Salads

August 29, 2022

Arugula & Burrata Salad

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I know fennel can be intimidating or maybe you haven't had roasted fennel bulb before. Roasting gives it a sweet and nutty flavor; it doesn't have the licorice flavor associated with fennel seeds.

I have started doubling this recipe to eat it throughout the week. This is an easy salad recipe, but it's so good. I have been eating this every day for the last week and just can't get enough.

Arugula & Burrata Salad

This is an easy salad, but it's so delicious you will want to have it on repeat. Added bonus- it's gluten-free.

Prep:
5
min
cook:
15
min
total:
20
min
Print It
Author:

Elishah

Ingredients
  • 4 C baby arugula
  • 1 lg fennel bulb, top removed and thinly sliced
  • 2 T pistachios, roughly chopped
  • 1/4 C pomegranate seeds
  • 8oz burrata
  • 1 T + 2 tsp extra virgin olive oil
  • 3/4 tsp sea salt
  • 1/4 tsp + 1/8 tsp black pepper
  • aged balsamic vinegar or balsamic glaze
Instructions
  1. Preheat the oven to 400 degrees and line a sheet pan with parchment paper.
  2. Toss the sliced fennel bulb in 1 tablespoon olive oil, ½ teaspoon sea salt, and ¼ tsp black pepper. Place the fennel in a single layer on the parchment-lined sheet pan and roast for 15-20 minutes. The fennel should be slightly caramelized and soft when it is done.
  3. In a medium bowl, add the arugula, roasted fennel, 2 teaspoons olive oil, ¼ teaspoon sea salt, and 1/8 teaspoon black pepper. Toss everything together until it's thoroughly mixed.
  4. Divide the arugula mixture between two bowls and top equally with the pistachios, pomegranate seeds, and burrata.
  5. Drizzle each salad with the desired amount of aged balsamic vinegar, and enjoy!

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Hi, I'm Elishah

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